Boiling point

Back in the U.S.A.

"Seemmereeng in the vibration," is what we did after three OMs in yoga this morning. The deep throaty voice on Studio Namaste's long-haired brazilian Elka is right- it feels good to seemmer: still cooking in the aftermath of the big boil, but at a lower, constant, and less violent heat. Still changing, but with less doing.

BRFWA: Breath, Relax, Feel, Watch, Allow.

Anytime, anywhere. BRFWA.

Coconut Chickpea Curry for two

~ spam

~ 1 tsp cumin seeds

~ 1/2 onion chopped

~ 1/2 inch fresh ginger root peeled and slivered

~ 2 hot green chile peppers of choice

~ 1/2 cup canned diced (smoked) peeled tomatoes

~ 1 can chickpeas, drain and rinse

~ 1/3 C coconut milk

~ salt and pepper

1. Fry cumin seeds in spam over low heat 1 minute until fragrant/toasted.

2. Cook in onion until translucent 5 minutes.

3. Add ginger, chiles, and tomato cook 3 minutes.

4. Add chickpeas, coconut milk, and salt to taste bring to a boil.

5. Reduce heat to low and simmer* 5-10 minutes.

6. Crank on pepper.

7. Serve with basmati rice.

adapted from Vikram Vij's Elegant and inspired Indian Cuisine.

*practice BRFWA: simmer simultaneously with your dish.